Marion, Anthony, Rosanna, Elaina and Stefano Battistini

INGREDIENTS

• 2 Pounds (1 kg) boneless braising beef in one piece (such as chuck roast)
• 1 Bottle tannic red wine, preferably a Barolo or Barbera
• » Cup (60 ml) brandy
• » Cup (60 ml) plus 3 tablespoons extra virgin olive oil
• 2 Carrots, cut into thin rounds
• 2 Bay leaves, preferably fresh
• 3 Ribs celery, cut into thin slices
• 1 Sprig fresh rosemary
• 1 Teaspoon whole black peppercorns, crushed
• ½ Cinnamon stick
• 4 Whole cloves
• 2 Medium onions, peeled and halved
• Sea salt and freshly ground black pepper to taste

DIRECTIONS

1. In a 3-quart (3 liter) heavy-duty flameproof casserole with a lid, combine the beef, wine, brandy » cup (60 ml) of olive oil, the carrots, bay leaves, celery, rosemary, crushed peppercorns, and cinnamon stick. Stick a clove into each of the onion halves and add to the casserole. Cover and refrigerate for at least 12 hours or up to 24 hours. Turn the meat from time to time.

2. At least 2 hours before cooking the meat, remove the casserole from the refrigerator to bring the meat to room temperature.

3. Remove the beef from the marinade and pat dry. Pour the marinade into another container and reserve. Rinse and dry the casserole. Add the remaining 3 tablespoons of olive oil to the casserole and heat the oil over moderately high heat. When the oil is hot but not smoking, add the beef and brown evenly on all sides, 3 to 4 minutes per side. Season the beef generously with salt and pepper. Add the marinade to the casserole. Bring just to a simmer, then reduce heat to very low and cover. Simmer gently until the beef is fork-tender, about 3 hours. Turn the meat from time to time.

To Serve

4. Transfer the beef to a carving board. Cut the beef against the grain into thick slices, and transfer the slices — slightly overlapping them — to a warmed serving platter. Cover with foil to keep warm. Strain the cooking liquid through a fine-mesjh sieve and discard the solids. Return the liquid to the casserole, taste for seasoning and, if necessary, boil until reduced to 1 cup (250 ml). Spoon the sauce over the beef and serve immediately. (Alternatively, the beef may be sliced and refrigerated for 1 more day, along with the sauce. Simply reheat at serving time.)